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Easy lemon herb chickpea and cabbage salad with finely chopped green cabbage, fresh parsley, cilantro and green onions in a bright lemon-garlic dressing.

Lemon Herb Chickpea and Finely Chopped Cabbage Salad

This fresh chickpea and cabbage salad combines tender chickpeas with finely minced green cabbage, parsley, cilantro and green onions in a bright lemon-garlic dressing. The cabbage is chopped in a food processor or electric mini chopper, giving it that tiny, almost rice-like texture that clings nicely to the chickpeas.
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Prep Time 15 minutes
Chill time 20 minutes
Total Time 35 minutes
Course Holiday Side Dish, Salad, Side Dish
Cuisine Mediterranean-inspired
Servings 6 servings
Calories 124 kcal

Equipment

  • Food processor or mini electric food chopper
  • Large mixing bowl
  • Small mixing bowl or measuring cup
  • Colander 
  • Sharp knife
  • Cutting board
  • Citrus zester or fine grater
  • Lemon juicer
  • Measuring cups and spoons
  • Whisk or fork
  • Large salad spoon or silicone spatula

Ingredients
  

Salad

  • 2 cans 540 mL chickpeas drained and rinsed
  • 2 cups green cabbage roughly chopped before measuring
  • 1 cup parsley fresh and loosely packed
  • ½ cup cilantro fresh and loosely packed
  • 2 green onions roughly chopped

Lemon Herb Dressing

  • ⅓ cup olive oil extra-virgin
  • ¼ cup lemon juice fresh
  • 1 teaspoon lemon zest
  • 1 garlic clove finely grated
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon honey optional

Instructions
 

  • Place the drained and rinsed chickpeas in a large mixing bowl. Let them sit in a colander for a few minutes first so excess water does not dilute the dressing.
  • Add the roughly chopped cabbage to a food processor or electric mini chopper. Pulse several times until the cabbage is very finely minced and resembles coarse rice. Avoid running the machine continuously, or the cabbage may become wet and mushy.
  • Transfer the minced cabbage to the bowl with the chickpeas.
  • Add the parsley, cilantro and green onions to the food processor. Pulse briefly until finely chopped. Add the chopped herbs and green onions to the chickpea mixture.
  • In a small bowl or measuring cup, whisk together the olive oil, lemon juice, lemon zest, garlic, cumin, oregano, salt, black pepper and honey.
  • Pour the lemon herb dressing over the chickpeas and finely chopped vegetables. Toss thoroughly so the small pieces of cabbage and herbs coat the chickpeas evenly.
  • Refrigerate the salad for about 20 minutes before serving. Toss again, then adjust the lemon juice, salt or pepper to taste.
    • For the best chickpea and cabbage salad, pulse the cabbage in a food processor using short bursts until it is finely chopped but still crisp. This fine texture helps the cabbage absorb the lemon herb dressing and cling evenly to the chickpeas.

Notes

 

  • Use a food processor or mini electric chopper to create the fine, rice-like cabbage texture. Pulse in short bursts so the cabbage stays crisp and does not become watery.
  • Drain and rinse the chickpeas well, then let them sit in the colander for a few minutes. Dry chickpeas hold the lemon herb dressing much better.
  • Chop the cabbage in batches if needed. Overfilling the food processor can leave some large pieces while the cabbage near the blade becomes too finely processed.
  • Fresh lemon juice gives this easy chickpea cabbage salad its bright, zesty flavour. Lemon zest adds even more freshness without making the dressing too acidic.
  • Let the salad chill for at least 20 minutes before serving. The finely chopped cabbage absorbs the lemon-garlic dressing, and the flavour gets noticeably better as it rests.
  • Use all parsley for a milder herb flavour, or combine parsley and cilantro for a brighter, more vibrant Mediterranean chickpea salad.
  • Taste the salad again just before serving. Chickpeas absorb seasoning quickly, so it may need another squeeze of lemon or a small pinch of salt.
  • This healthy make-ahead chickpea salad keeps well in the refrigerator for up to 3 days. Toss it before serving because the dressing may settle at the bottom.
  • Add feta, avocado, cucumber or tomatoes just before serving to keep the salad fresh and prevent it from becoming watery.
  • Freezing is not recommended. The fresh herbs and finely chopped cabbage will lose their crisp texture once thawed.

Nutrition

Serving: 1servingCalories: 124kcalCarbohydrates: 4gProtein: 1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 303mgPotassium: 135mgFiber: 1gSugar: 2gVitamin A: 1001IUVitamin C: 28mgCalcium: 33mgIron: 1mg
Keyword chickpea and cabbage recipe, easy chickpea cabbage salad, finely chopped cabbage salad, fresh herb chickpea salad, Healthy chickpea salad, high-fibre salad recipe, Lemon garlic chickpea salad, lemon herb chickpea salad, Mediterranean chickpea salad, recipe
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